Culinary Management (Online)
Our Culinary Management Online program provides the same rigorous training and industry-ready outcomes as our on-campus program—all accessible from your own space. Created by an in-house team of experienced culinary professionals, this program is designed to guide you through every stage of your culinary journey with the flexibility to accommodate your schedule. You’ll engage in regular online activities and participate in live virtual classes with the same faculty who teach our in-person programs. If you’re unable to attend a live session, recordings are available for the full semester, so you can review content at your convenience.
Courses
- COMM 160 — COMM 160
- COMM 170 — College Communications 2
- COOK 101 — Nutrition Fundamentals and Menu Concepts
- COOK 104 — Cook's Desserts
- COOK 105 — Theory of Food
- COOK 111 — Culinary Skills
- COOK 202 — Catering Culinary Operations
- COOK 204 — Cuisine and Culture
- COOK 210 — Kitchen Management I
- COOK 211 — Culinary Skills II
- COOK 222 — Restaurant Culinary Operations
- COOK 303 — International Cuisine
- COOK 304 — Sustainable Food Systems
- COOK 307 — Food Studies Career Preparation
- COOK 315 — Food Entrepreneurship
- COOK 333 — Local and Sustainable Cuisine
- COOK 410 — Kitchen Management II
- COOK 444 — COOK 444
- FOOD 115 — Math for Bake and Culinary GNED General Education Elective
- FOOD 201 — Canadian Food Studies
- FOOD 205 — Chef Profile Students must complete one of the elective options:
- GNED 500 — Global Citizenship: From Social Analysis to Social Action 3B
- HOSP 101 — Technology Skills
- HOSP 102 — Food Safety, Smart Serve and First Aid
- HOSP 122 — Restaurant and Bar Service Semester 2 Course Code Course Title
- HOSP 215 — Hospitality Accounting Concepts Semester 3 Course Code Course Title
- HOSP 320 — Principles of Food, Beverage and Labour Cost Control Elective Options